An Obsession with All Things Handmade and Home-Cooked

Tomatoes: In, Strawberries: Out

If for only a moment, there comes a fleeting stretch of time where seasonal fruits intersect on their ways in and out of season. Both perfectly ripe, but some barely clinging to their final days at their prime, while others finally just hitting their stride. In perfect harmony for however briefly, it’s this window of opportunity where some of the most unique and unusual pairings can be made. It might sound crazy on paper, or on screen for that matter, but I was elated to finally try marrying tomatoes and strawberries into one inclusive dessert.

Composed of thinly sliced grape tomatoes and petite strawberries arranged in overlapping layers on top of an almond crust, these tartlettes couldn’t be any easier to make, but they seem to make a big impression on unsuspecting eaters. Lightly brushed with vanilla-infused agave, and finally topped with a sprinkle of grated lemon zest and fresh thyme, it’s one of those special treats that can only be enjoyed once or twice a year at most. Highlighting perfect produce, they hardly need anything to dress them up, and thus it’s hard to consider adorning the tartlettes any further.

Despite throwing in a couple of plain old strawberries tartlettes for good measure, just in case my taste testers wouldn’t go for this unusual idea, the tomato-layered sweets were still the first to disappear.

I’m afraid it may be too late for some of you, depending on what’s going on in your local markets, but if you happen to have the fortune of a late strawberry crop coming in, don’t let this one chance pass you by!

You never stop impressing me! You are such a culinary genius (not to mention a photography superstar!). This pairing is so unique and striking, I can’t wait to try it. Thank you for always inspiring me with your boundless creativity and delightful recipes.

In central Maine our strawberries are over, and tomatoes aren’t here yet. Interesting how much the growing seasons differ, and we’re not so far apart. It’s a good 15 degrees cooler up here than in Mass., though. I cannot wait for tomatoes. I’m planning massive canning.

Can you say beautiful? I love that you thought to put these two ingredients together. Your post was elegantly written, as always. I love the fact that this is a limited time only dish, I think that adds more allure.

Once, when I lived in the Basque Country (in Spain), and my parents came to visit, we stopped at a restaurant to eat. They only had one vegan item on the menu: a salad consisting of (half-ripe) tomatoes and fresh strawberries, dressed with olive oil, salt and pepper. I hesitated to order it, but, my, what an explosion of flavours!

Hi Hannah!
I`m back to let you know that you won 2nd prize in my 4th blogiversary giveaway! Yaay! So if you could please e-mail me your mailing info and I will ship it out this week! Thanks so much for visiting my blog!

I’ve said it before (and if I hadn’t I should have) – you’re a genius! This looks so juicy and red like rubies… I think at the very least I’ve have to make a salad that incorporates both before the season is out. yum!

Love the strawberry-tomato combination, it’s such a change of pace! And the tarts looks gorgeous too, of course. I’m also a fan of using beets as if they were berries (on top of yogurt, etc.) Thanks for reminding us to think outside the box with our food.

I never tried the strawberry-tomato combination before, but I have no doubt that it’s delicious. Tomatoes and strawerries are 2 of my favorite foods. I think I’ll give this a shot, since they’re always hanging around my fridge in the summertime.